Using thick-cut bone-in chops, seared to perfection, and simmered in a rich, creamy onion gravy. This is real-deal comfort food that brings serious flavor to the table. Whether you’re cooking for family or just want a taste of the South, this recipe’s got you covered.
INGREDIENTS
- 3 to 4 thick-cut bone-in pork chops (1 to 1 1/2 inches thick)
- 2 teaspoons salt
- 2 teaspoons paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 cup all-purpose flour, divided
- 1 tablespoon AB’s A Rub (added to the flour for dredging)
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 cups chicken broth
- 1/3 cup heavy cream
DIRECTIONS
- Start by combining the salt, paprika, black pepper, garlic powder, and onion powder in a small bowl. Pat your pork chops dry and season both sides liberally with that spice mix.
- Mix 1/2 cup of the flour with 1 tablespoon of AB’s A Rub in a shallow dish. Dredge each pork chop in the flour mixture, coating both sides well. Shake off any excess.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the pork chops and sear until golden brown—about 5 minutes per side. Remove the chops and set them aside.
- Add the sliced onion to the same skillet. Cook until softened and caramelized, about 10 to 15 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Push the onions and garlic to one side. Melt the butter in the open space, then stir in the remaining 1/4 cup flour. Keep stirring until it turns golden brown—this is the base of that smooth gravy.
- Slowly whisk in the chicken broth, scraping up all those flavorful bits from the pan. Combine everything in the skillet and bring it to a gentle boil. Reduce the heat and let it simmer for 15 minutes until thick.
- Turn the heat down to low and whisk in the heavy cream. If your gravy’s too thick, add a splash of broth or cream to loosen it.
- Nestle those pork chops back into the skillet, spooning the gravy over the top. Cover and simmer on low for 15 to 25 minutes, until the internal temp hits 145°F.
- Give that gravy a final taste for seasoning. Serve hot and spoon that golden brown gravy over the top.
